Now let me tell ya, if y’all want somethin’ easy and tasty to throw together for dinner, this here easy chicken and yellow rice is just the thing! Ain’t no fancy stuff, just good ol’ simple ingredients, and it’ll have everyone sittin’ at the table lickin’ their fingers.
First thing’s first, ya need a couple of chicken thighs, ’cause they’re just perfect for this dish. Not like them boneless, skinless chicken breasts, no ma’am! We want the real deal here, with some flavor and juice. Ya can use boneless if you like, but those thighs… they bring the flavor like nothin’ else!
Now, for the rice, we’re gonna use yellow rice. It’s got that pretty color and that smell, oh, you’ll know what I’m talkin’ about when it starts cookin’! That rice, it’s just like the rice ya see in them Spanish dishes, but don’t get too fancy about it, alright? Just the regular yellow rice, cooked up nice and fluffy.
Here’s what ya need:
- 2-3 chicken thighs (bone-in or boneless, whatever ya got)
- 1 cup of yellow rice
- 1 onion, chopped up
- 1 bell pepper, chopped up (use any color ya like)
- 2 cups of chicken broth (get the kind in the carton, it’s easy)
- 1 cup of frozen peas (the green kind, of course)
- Salt and pepper to taste
- Some garlic, maybe a clove or two, if ya like that extra kick
Now, here’s how to get this all cooked up:
First thing, you gotta heat up a big ol’ skillet or a pan that’s got a lid. Put a little bit of oil in it, just enough to brown them chicken thighs. You want them to get nice and golden on both sides. Don’t rush it, let it cook slow so the flavor soaks in. Once that’s done, take the chicken outta the pan and set it aside. It’s gonna rest for now, but we’ll bring it back later.
Now, in the same pan, toss in your onions and bell peppers. Cook ‘em down till they’re soft and smellin’ good. Then, throw in your garlic if you’re usin’ it. Stir it around so it don’t burn. Once that’s done, add in your rice and mix it all together. You want that rice to get a little bit of color, just a minute or two, then pour in the chicken broth. Give it a stir and bring it to a boil.
When the broth starts boilin’, lower the heat and put the chicken back in there, right on top of the rice. Cover the pan and let it simmer. Don’t rush it, just let it cook for about 25 to 30 minutes. You want the rice to soak up all that good flavor, and the chicken to get all tender and juicy. Check it halfway through, just to make sure it’s not burnin’ at the bottom, and add a bit more broth if it looks dry.
When that chicken is fallin’ off the bone and the rice is all nice and fluffy, it’s time to throw in them peas. You know the frozen ones, just throw ‘em right in there, don’t even bother defrosting ‘em. They’ll cook up just fine with the heat from the rice. Give it a little stir, put the lid back on, and let it cook for another 5 minutes.
After that, go ahead and take the lid off, check that the rice is tender and the chicken is good to go. Taste it, and add salt and pepper if it needs more flavor. That’s all, folks! You’re done! Get that big ol’ spoon and serve it up.
What to serve with it:
This here yellow rice and chicken goes real good with a side of greens—maybe some steamed broccoli or a nice salad. Or, if you want somethin’ a little extra, some fried plantains or cornbread will do just fine! It’s simple, but it fills the belly, and you’ll be lookin’ forward to seconds.
Can ya freeze it?
You sure can! If you got leftovers, just pack ’em up in a container, and pop it in the freezer. When you’re ready to eat, just heat it up. It tastes just as good the second time around, I promise ya that.
This recipe is perfect for a busy day when ya don’t wanna be messin’ around too much in the kitchen. Just throw everything in the pan, and let it do its thing. Ain’t no fuss, but it sure is good eatin’!
Tags：[easy chicken and yellow rice, one-pan chicken recipe, yellow rice, simple dinner ideas, quick chicken recipes, family dinner ideas, easy dinner recipes]
